Delia Smith Banana Muffins

These Delia Smith Banana Muffins are soft, moist, and gently sweet with a rich banana flavour that deepens as they bake. The texture is light yet tender, with a delicate crumb that makes them perfect for everyday baking. This is an easy, reliable recipe that suits beginners and experienced bakers alike. From start to finish, they are ready in about 35 minutes.

Ingredients

For the muffins

• 225g self-raising flour
• 1 tsp baking powder
• ½ tsp ground cinnamon
• 115g unsalted butter, softened
• 100g light brown sugar
• 2 large ripe bananas, mashed
• 2 large eggs
• 1 tsp vanilla extract
• 2 tbsp milk

Optional additions

• 75g chopped walnuts or pecans
• 75g dark chocolate chips

How to Make Delia Smith Banana Muffins

• Prepare the oven: Preheat the oven to 190°C or 170°C fan. Line a 12-hole muffin tin with paper cases and place the tin on the middle shelf.
• Mix the dry ingredients: Sift the flour, baking powder, and cinnamon into a bowl and set aside.
• Cream the butter and sugar: In a large bowl, beat the softened butter and brown sugar until pale and fluffy.
• Add the bananas and eggs: Beat in the mashed bananas, followed by the eggs one at a time. Stir in the vanilla extract.
• Combine the mixture: Fold in the dry ingredients gently, then add the milk. Mix just until combined. If using nuts or chocolate, fold them in now.
• Fill the cases: Spoon the mixture evenly into the muffin cases, filling each about three quarters full.
• Bake: Bake for 20 to 22 minutes until risen, golden, and springy to the touch.
• Cool: Leave the muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Tips for Perfect Banana Muffins

Why are my muffins dry?

Overmixing the batter or baking too long can dry them out. Mix gently and remove them as soon as they are set.

How ripe should the bananas be?

Very ripe bananas with brown skins give the best flavour and moisture.

Can I make them lighter?

Use room temperature ingredients and avoid beating once the flour is added.

Serving Suggestions

• Serve warm with butter
• Enjoy with tea or coffee
• Pack into lunchboxes
• Serve with fresh fruit on the side

Storage

Room temperature

Keep in an airtight container for up to 2 days.

Refrigerator

Store for up to 5 days. Bring to room temperature before serving.

Freezing

Freeze individually wrapped muffins for up to 3 months. Defrost fully before eating.

Nutrition

• Calories: 265 kcal
• Carbohydrates: 34g
• Protein: 5g
• Fat: 12g
• Saturated fat: 7g
• Sodium: 180mg

Nutrition values are estimates and may vary.

FAQs

Delia Smith Banana Muffins

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Soft and moist banana muffins with a light crumb and classic flavour. A simple, reliable bake perfect for everyday treats.

Ingredients

• 225g self-raising flour

• 1 tsp baking powder

• ½ tsp ground cinnamon

• 115g unsalted butter, softened

• 100g light brown sugar

• 2 ripe bananas, mashed

• 2 large eggs

• 1 tsp vanilla extract

• 2 tbsp milk

Directions

• Preheat the oven and line a muffin tin.
• Mix the dry ingredients together.
• Cream butter and sugar until light.
• Add bananas, eggs, and vanilla.
• Fold in dry ingredients and milk.
• Spoon into cases and bake until golden.
• Cool briefly, then transfer to a rack.

Notes

• Use very ripe bananas for best flavour.
• Do not overmix once flour is added.
• Muffins freeze well for up to 3 months.